Rye and Treacle Bread

This is a most delicious Swedish bread, and its consistency is almost that of cake.


  • 1 quart of ale
  • 2 lbs. of coarse rye flour
  • 2 quarts of milk
  • 3 ozs. of yeast
  • 6 lbs. of white flour
  • 1 quart of treacle
  • 2 tablespoons of fennel
  • 3 tablespoons of chopped orange peel
  • 7 ozs. of butter.



Warm the ale. Put the rye flour in a basin, and add the ale. Work for 15 minutes and let stand for 12 hours. Then add the lukewarm milk with the dissolved yeast and the white flour. Set aside till the dough has risen to double the original volume. Then work in the treacle, the chopped fennel and orange peel, and more white flour to make a very stiff dough. Let it rise once more. Shape into oblong loaves, put these on a cloth in a warm place to rise again and, when well risen, brush them over with cold water and bake in a warm oven. They should be brushed over with cold water twice during the process of baking, and again on being taken out of the oven. They take about 40 minutes to bake.